In this episode, we've got an interview with writer Genevieve Morgan. She's here to talk more about her article, Survival Gardening: One Foot at a Timein Edible Maine. 

And then we have a conversation with Jesse Hawkins about The Mocktail Projectas featured in Mocktails Grow Upin Edible Lousiville and Bluegrass.

Recommended recipe: Refrigerator Radish Picklesfrom Edible Capital District.

In this episode, we've got an interview with writer Kate Washington about California's burgeoning coffee farms. She's here to talk more about her article, Black Gold. 

And then we have a conversation with Leslie Jonath, author of the cookbook Feed Your People, and the creator of a collection of new regional books called The Little Local Series.

This week, we talk to Boston-based entrepreneur Erin Baumgartner bout her company, Family Dinner. Listen to learn more about the innovative meal kit/CSA hybrid. 

And then we’ve got an interview with author Ronna Welsh (above) about her inspired new cookbook, The Nimble Chef. You might need to hear what Ronna has to say about how to free yourself from the shackles of meal planning.

Sarah Henry on how #MeToo is playing out in San Francisco. She covers both the problems and the potential solutions, with a focus on what restaurants can do to make change happen and make restaurants safer for all workers. In Boston, a small company called Cask Force is aging quality maple syrup in barrels to create complex layers of flavor that rise above the level of pancakes.

At Tiger Corner farm in South Carolina, you’ll see repurposed shipping containers and a growing operation that relies on cutting edge technology. Felicia Campbell's resume is more colorful than most. One of her first jobs was as a soldier in the US army in Iraq. She went on to write a cookbook, The Food of Oman: Recipes and Stories from the Gateway to Arabia.

Later this year, “Temporary Protected Status,” a special status granted to people from certain countries, will end for people from El Salvador. Edible Queens contributor Salvador Espinoza covers this story in his article Politics and Pupusas. Sonja Overhiser is a writer and recipe developer focused on easy, healthy home cooking. Her cookbook, Pretty Simple Cooking was one of our favorites from last year.

Forward-thinking restaurants are now working on getting rid of another all-too-common plastic: Straws. And there’s really just one Edible that can claim coffee as a truly local product: Edible Hawaiian Islands.

Emily Peterson definitely knows a few things about how meal planning can make even a busy life more a lot more tasty and a little less crazy. Marissa McClellan's fourth book, The Food in Jars Kitchen has more than 100 recipes to help you use up those ingredients in your homemade pantry.

We’re visiting California wine country for a talk with Jennifer Reichardt of Raft Wine. Then, we’re headed to DC to talk to Bonnie Benwick, deputy food editor and recipe editor at The Washington Post. We’ll have a conversation about last year’s surprising bestselling cookbook.